Dutch Oven Pot Roast with Potatoes and Carrots - Mind Over Munch

Ingredients

• 4 lb chuck roast
• salt & pepper (to taste)
• drizzle of oil
• 1½ cups yellow onion (sliced)
• 1 head of garlic (peeled into cloves & smashed)
• 4 large carrots (cut into 1-2” pieces)
• 3 stalks of celery (cut into 1” pieces)
• 3 cups vegetable (chicken or beef broth)
• 3 Tbsp balsamic vinegar
• 1 Tbsp Worcestershire sauce
• 2 Tbsp Dijon mustard
• 1 lb baby potatoes of choice (halved (or leave whole if potatoes are small))
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• ¼ cup fresh parsley and thyme (to add after cooking)